Archive for Snacks

Quinoa Patties

Source: Super Natural Every Day by Heidi Swanson

Every single recipe I have made from this book has been outstanding. Each one is full of flavour and so good for you!

These patties can be used as either a snack, or main meal if paired with a salad. I paired it with Heidi’s Kale Salad.

2 1/2 cups cooked quinoa*, at room temperature
4 large eggs, beaten
1/2 tsp fine-grain sea salt
1/3 cup finely chopped fresh chives (used green onions)
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 Tbsp extra-virgin olive oil or clarified butter
2 Tbsp Feta Cheese (my addition)

* To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese (+ Feta if using), and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.


Leave a Comment

Granola Cereal

Source: My friend Kristen

I have made this twice now and love having a granola cereal recipe to go with my granola bar recipe.  It is so nice to make your own granola and not have all the added sugar. Listed below is how the recipe was given to me. I’ve included how I made it.

4 cups oats (I used old fashioned)
3 cups nuts/coconut/fruit **

** I used
1 cup raisin
1/4 cup wheat germ
1/2 cup unsweetened coconut
1/2 cup slivered almonds
1/4 cup sunflower seeds
1/2 cup walnut pieces

3/4 cup oil (I used 1/2 cup canola oil)
1 cup sweetener, honey/molasses (I used honey)

Heat sweetener so it flows (about 30s in microwave).

Mix all ingredients, except for fruit.

Bake at 250-275 for 1.5-2 hours. (I found an hour at 250 worked for me).

Remove from oven, let cool. Add fruit.

Comments (2)

Oatmeal Raisin Cookies w/Banana and Zucchini

Source: Deceptively Delicious by Jessica Seinfeld

Another tasty and fun recipe.  This one is very easy to make. Since I have a garden full of zucchini and freezer full of ripe bananas, I toss them in if we aren’t going to get to them, this recipe is perfect for me and my daughter 🙂

1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup firmly packed light or dark brown sugar
6 Tbsp trans-fat-free soft tub margarine spread, chilled
1/2 cup banana puree
1/2 cup zucchini puree
1 large egg white
1/2 cup raisins
1/2 cups chopped walnuts(optional)
1 Tbsp flax seed (my addition)

Preheat the oven to 350. Coat two baking sheets with cooking spray, or line with cooking parchment.

In a bowl combine the flour, oats, baking soda, salt, and cinnamon, and stir to mix.

In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine.

Drop the dough by heaping tablespoonsful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12-15 minutes. Let the cookies cool on the baking sheets for 4-5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

Leave a Comment

Sweet Potato, Apple, and Walnut Muffins

Source: Trim and Terrific Diabetic Cooking by Holly Clegg

These smelled so good while cooking and tasted great. I used less sugar then asked for since the yams came with sugar.

18 servings/serving size = 1 muffin


1 cup all-purpose flour
3/4 cup whole wheat flour or all-purpose flour
1.5 tsp baking powder
1.5 tsp ground cinnamon
3 Tbsp canola oil
1/3 cup light brown sugar
1 egg
1 egg white
1 (15-oz) can sweet potatoes (yams), drained and mashed
1/2 cup fat-free milk
1 1/2 cups peeled, chopped baking apples
1/3 cup chopped walnuts
1 Tbsp ground flax seed ** my addition


Preheat oven to 400 degrees.

In a large bowl, combine the flours, baking powder, and cinnamon (and flax seed if using). In a medium bowl, combine the oil, brown sugar, egg, egg white, sweet potatoes, and milk until well mixed.

Make a well in the center of the flour mixture and add the sweet potato mixture, stirring just until moist. Do not over mix. Fold in apples and walnuts.

Spoon batter into paper-lined or nonstick muffin tins, filing about three-fourths full. Bake for 20-25 minutes or until the muffins spring back when touched lightly in the center.

Calories 127
Calories from fat 38
Total Fat 4g
Saturated Fat 0g

Cholesterol 12 mg

Total Carbohydrate 20g
Dietary Fiber 2g
Sugars 7g

Protein 3g

Leave a Comment

Rice Balls

Source: Deceptively Delicious by Jessica Seinfeld

NOTE we made patties instead of balls. 🙂

I got together with a friend the other night to make some snacks/meals for our toddlers.  We liked all that was in this recipe and gave it a go.

If doing this recipe, I suggest doubling or tripling recipe as it is cumbersome. These are very kid friendly and freezer friendly.

My husband and I both enjoyed two of these patties with a side salad. Although they were good, I think next time I’dd some spices and jazz them up.

Vegetarian edition: omit chicken

Makes ~ 30 small patties when doubled (Jessica says 40 rice balls)

1 cup cooked brown rice (I cooked mine in vegetable broth)
2 tsp olive oil
1/4 lb chicken cutlets, rinsed and dried
1 1/4 tsp salt
1/8 tsp pepper
1/2 cup sweet potato puree
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup lowfat buttermilk
1 large egg, slightly beaten
1/2 cup spinach or broccoli or butternut squash puree (I chose broccoli)
1 1/2 cups whole wheat cracker crumbs or breadcrumbs (I chose breadcrumbs)

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add 1 tsp oil. Sprinkle the chicken with 1/4 tsp salt and the pepper, and cook until no longer pink in the center, 4-5 minutes per side.

Cut the chicken into chunks and place them in a food processor or blender. Add the sweet potato puree, cheese, 1 tsp salt, and the buttermilk, and blend until smooth. Transfer the mixture to a large bowl and stir in the cooked rice. Roll the mixture into 1″ balls and place them on a sheet of waxed paper or aluminum foil.

In a shallow bowl, beat the egg and vegetable puree with a fork. Put the crumbs in a another bowl (we used a plate). One at a time, dip the rice balls in the egg mixture, then roll them in the crumbs to make an even coating.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the remaining 2 tsp oil. Add the rice balls and cook 5-7 minutes, turning occasionally and spraying with the cooking spray, until browned and crisp all over.

Serve warm.**

**we cooled them on a cookie sheet and froze them.

Comments (2)

Apple Drop Biscuits

Source: Clean Eating Magazine  January/February 2010

These biscuits were easy to make and very yummy. My daughter loves them, we use them for snacks. They freeze well.

My changes/substitutes are included below.

From Clean Eating,

This egg-free recipe lends itself well to those wishing to experiment with other flavors: Substitute carrots or pears in place of the apples for a different twist each time you bake up a batch of these biscuits.

1 cup spelt flour *
3/4 cup oat or millet flour**
4 tsp baking powder
1 tsp cinnamon, ground
1/2 tsp baking soda
1/8 tsp sea salt
2 tbsp raw organic honey (I used reg. honey)
1/4 cup olive oil
1 cup low-fat plain yogurt or nonfat Greek-style yogurt
1 cup apples, unpeeled, shredded with grater (about 2 small ones)
Olive oil cooking spray

*1 c whole wheat flour = 1 c spelt flour
**If oat flour cannot be found, grind whole oats in a food processor (I did)

Preheat oven to 400F. In a medium bowl, whisk together dry ingredients.

In a small bowl, whisk together honey, oil, yogurt, and apples.

Add wet ingredients to dry ingredients and combine. Do not over-mix.

Mist a baking sheet with cooking spray. Drop dough by rounded tablespoons onto baking sheet, 1 inch apart. Sprinkle Sweetened Oat Topping (below) on each biscuit, if desired. Bake 10 to 15 minutes or until biscuits are golden.

Sweetened Oat Topping

1/4 cup rolled oats
1 tsp olive oil
1 tsp organic evaporated cane juice or Sucanat

In a small bowl, mix all ingredients until combined.

Comments (3)

Healthy Homemade Granola Bars

Granola BarsSource: Super Baby Food by Ruth Yaron

Loved these, and so simple to make! I added a TBSP of ground flax seed.

1.5 cups rolled oats
1/4 cup wheat germ
1/4 cup ground nuts (I used almonds)
1/4 cup nonfat dry milk
1/2  cup dried fruit
1/4 tsp cinnamon
1 beaten egg
1/4 cup melted butter or oil
5 tablespoons of honey (I oiled spoon first and honey slid off)
1/4 tsp vanilla

Mix all dry ingredients.
Mix wet ingredients and add to dry ingredients.
Add more honey to moisten or dried oats to dry if necessary.
Press into 8 x 8 baking pan. Bake at 350 for 20 minutes, cool, and cut into bars.

Comments (1)

Older Posts »